Add the fruit puree and mix well. Spread mixture in a 9.5-x-13.5-inch nonstick baking pan. Bake for one hour or until a toothpick inserted into the center comes out clean. Or to make individual servings, bake in muffin tins lined with paper liners. Reduce cooking time to 20-25 minutes.

For the chocolate-nut icing, combine the remaining ingredients in a high-powered blender until smooth and creamy. Place a dollop over warm cake and serve or spread on cooled cake.

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